Recipes+
Ingredients
Method
1.
Knead fondant on a surface dusted with icing sugar until soft and pliable. Roll out fondant on a surface dusted with icing sugar to 2mm thick.
2.
Using 45cm Christmas cookie cutters, cut out shapes from fondant. Brush one side with a little water. Arrange Christmas shapes, wet-side down, on biscuits. Decorate shapes with writing icing. Transfer to a wire rack to set.
Cookies are best eaten on the day they’re decorated. You’ll find white fondant icing near the sugar or in the baking aisle. Tint icing before using if you like; decorate in contrasting colours. You can use any plain biscuits instead of digestives. For a lovely Christmas gift, wrap biscuits individually in cellophane and tie with ribbon.
Note
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